Mediterranean Grouper with Tapenade Packets

Cooking fish along with aromatics in a foil packet on a grill is an easy way to develop rich flavor with fish, quickly.  It keeps fish cooking smells out of the kitchen, and renders a very flavorful sauce at the same time.  Prepared olive tapenade and canned sliced mushrooms make for a quick prep to combine with tomatoes and spinach for a Mediterranean  flavor (and diet).  Serve will grilled zucchini, if you like.
2 grouper fillets, about 1-1/2 lb, cut in half
4 cups fresh baby spinach leaves
4 Tbsp black olive tapanade
2 plum tomatoes, sliced
1 can mushroom slices, drained
2 green onions, sliced

Heat grill to high.

Lay four 16-inch sheets of aluminum foil on a work surface. Distribute the spinach leaves evenly about the center of each sheet. Top each with one of the fish fillet portions and salt and pepper lightly. Top each fish fillet with a tablespoon of tapanade, and spread evenly atop.

Distribute the tomatoes, mushrooms and green onions evenly over each fillet. Wrap foil into leak-free packets.

Grill packets for about 8-10 minutes on grill. Unwrap fish and serve with sauces from the packets.

Serves 4.